What is golden milk?

 

The golden-hued spice turmeric is considered a miracle remedy these days, but turmeric’s health benefits have been known for centuries. This spice originally imported from India is part of the ginger family and has been a staple in Middle Eastern and Southeast Asian cooking for thousands of years.

The magic ingredient is curcumin, which is credited with giving turmeric its greatest benefits, from fighting inflammation to blocking cancer and even helping with indigestion.

We could all use a daily dose of turmeric, and one way to get that daily dose is to make golden milk, or golden milk latte as it’s sometimes called. There are many variations of golden milk, but the basic ingredients are turmeric, a little black pepper, and milk — cow, almond, coconut or other.

The pepper helps with the absorption of curcumin, making it more bioavailable to the body. Adding a pinch of pepper to the golden milk will increase its benefits.

Other ingredients that are often used in golden milk are ginger, cinnamon, coconut oil, cayenne pepper, cardamom and vanilla. To sweeten the drink, you can use honey, maple syrup or dates. Traditionally, beverages made with turmeric for health benefits didn’t contain sweeteners, but many modern recipes include them to appeal to the modern sweet tooth.

I like the recipe used below in this video from Clean & Delicious because you can use either fresh or dried turmeric and ginger, and the rest of the ingredients are ones I always have on hand.
Here’s the golden milk recipe in case you want more specifics:

1 tsp. fresh ground turmeric (or 1/2 tsp. dried)

1/4 tsp. fresh ground ginger (or 1/8th tsp. dried)

1 tsp. cinnamon

Pinch of black pepper

1tbsp. honey

1 tsp. coconut oil

2 cups unsweetened almond milk*

Place all ingredients in a small saucepan.

Gently heat over medium low flame, whisking until al the ingredients have come together and the milk is heated through.

*You can use any milk you prefer, just note, if you use a milk with fat in it, you can eliminate the coconut oil.

Makes 2 servings

Calories: 98; Total fat: 5.4g; Carbohydrate: 12.3g; Fiber: 1.9g Sugars: 8.8g; Protein: 1.2g

Credit: Robin Shreeves

Easy vegetable lasagna

PREP TIME
15 minutes
TOTAL TIME
1 hour
YIELD
6-8 servings
EQUIPMENT
Lasagna pan Foil Cutting board and knife Mixing bowl Large saute pan
INGREDIENTS
1 box no-boil lasagna noodles
1.25 cup Ricotta cheese
.5 cup grated Parmesan cheese
2 eggs
3 tablespoons olive oil
1 large yellow onion, chopped
4-5 cloves garlic, minced
1 medium eggplant, diced
1 medium zucchini, diced
1 medium yellow squash, diced
1 jar of your favorite marinara sauce
2 cups shredded mozzarella
COOKING DIRECTIONS
Preheat the oven to 350 degrees Fahrenheit.
In a large sauce pan over medium heat, heat the olive oil and add the onions and garlic. Saute for 4-5 minutes or until the onions become translucent.
Add the vegetables and stir to combine. Cook for 3-4 minutes more until the vegetables just begin to soften.
Add the marinara sauce and stir to combine. Let the mixture come to a simmer, then remove from heat.
In a mixing bowl, combine the ricotta, Parmesan and eggs. Stir until creamy and completely mixed together.
Place a little of the vegetable mixture on the bottom of a lasagna pan. Place a layer of no-boil noodles. Dollop about 1/3 of the cheese mixture on the noodles and spread it evenly. Sprinkle about 1/3 of the mozzarella over the cheese mixture. Spoon another layer of the vegetable mixture over the cheeses, add a layer of noodles, a layer of cheese spread, and a layer of mozzarella.
Repeat this once more and you’ve reached the top of the pan, ending with a sprinkle of mozzarella.
Cover the lasagna loosely with foil. Place the lasagna pan on the center rack of the oven and bake for 30 minutes.
Remove the foil and bake another 10-15 minutes until the cheese is bubbling and beginning to brown.
Remove the lasagna and allow to cool in the pan for about 5-10 minutes.
Serve and enjoy!

credit: Jaymi Heimbach